Senior Sous chef

Job Description

To ensure the smooth operation of the department in charge by optimizing the use of materials and manpower, thereby maximizing revenue and guest satisfaction.

What you will be doing:

  • To report for duty punctually wearing the correct uniform and name badges at all times
  • Assist the Chef de partie all colleagues engaged in the kitchen
  • Attend daily meetings with the Executive Chef regarding the menus
  • Attend meetings as required in the Operational Manual and up-date the Executive Chef on points raised.
  • Hold a daily and monthly meeting with his department kitchen colleagues and report to Executive Chef (or designate when instructed)
  • Assist the Chef de cuisine or Sous Chef in establishing culinary standards specific to banquets which meet the needs of the target market.
  • Assist the Chef de cuisine or Sous Chef in planning menus and recipes and test samples in conjunction with the Executive Chef.
  • Write specific and accurate product specifications and standards recipes for use in the computer and by the Materials manager
  • Use, wherever possible, locally and seasonally available products in menus and “specials”.

 

Qualifications

 

  • Good command of English and one other language used by majority of staff.
  • Minimum 5-6 years’ experience in Hospitality.
  • Good knowledge in Microsoft Excel, Word, Outlook.
  • Good leadership, training, motivation and communication skills

 

Additional Information

 

Your team and working environment:

  • Dynamic working environment.
  • Defined development career path.
  • Friendly and supportive team